ILLINOIS DAIRYMEN'S ASSOCIATION. 103 



27 4i 4 2 14 



28 2 1 8 



29 4 3 12 



30 4 4 16 



31 9 9 16 



32 8 8 16 



33 31 3 1 13 



34 5 4 11 15 



35 3 2 13 13 



36 Si 2 7 11 



Total, 205f 209 lbs. 4 oz. 



Here 2051 inches of cream, gauge measure, made 209i pounds of butter, and 

 at the same time the number of ounces of butter to the inch varied from 8 

 ounces up to 24. Only five among the number made exactly 16 ounces to the 

 inch. 



Mr. Gurler : We are running our work now on that plan. We find 

 that the butter figured from the tests compares very closely with the actual 

 tests. For instance, our cream gatherer goes over the route to-day, and he 

 will bring in a careful test from each patron. Whenever those tests are 

 churned we figure out the amount of butter that should be made and compare 

 with the amount actually made, we will have a variance of from two to five 

 pounds, sometimes one side and sometimes the other. That only proves 

 that the work is done accurately, that the cream gatherer takes his test care- 

 fully. Eecently our test averages from 72 to 162. when it would be supposed 

 to be 100. We let the patrons do their own skimming and we take it up. 

 The great point is to have your test can hold just the right amount, and an- 

 other great point is to have the cream thoroughly measured before the test 

 is taken. 



We require our gatherer to change the can three times before testing so 

 as to be uniform. I am satisfied this is the true way to run the business. 

 There is a great difference in the value of cream. If one lot is raised in ice 

 wa^er and the other at 60 degrees, you will get 25 per cent, more from that 

 raised in the ice water. And if we take it all alike it is like the old way of 

 paying the same for all kinds of butter. There is a gentleman here, Mr. 

 Schoch, who has been running on this plan long enough to be able to give us 

 some valuable information. Will you tell us, Mr. Schoch, by what per cent, 

 will the expense of book-keeping be increased by this process, and the keep- 

 ing of accounts in carrying it out ? 



Mr. Schoch : I should say perhaps 20 per cent., as near as I can say. 



Mr. Buell : And how much is the work increased ? 



Mr. Schoch : I think I am perfectly safe in saying on the aggregate not 

 over 5 per cent. Of course, at first the expense would be much greater, but 

 when you have got things in running order, your patrons all tested and they 

 understanding the business, and that they are required to be uniform in 

 regard to skimming, one time like another, then it will not be found neces- 

 sary to test the patrons, on an average, more than once in two weeks. We 

 have been running two years, and do not test our patrons more than once a 

 month. 



Mr. White : Do you follow your rule to pay every patron just what 

 their cream churns even when there is a wide difference ? 



